Coconut Lime Snapper Fillets
- Mustard Lime Sauce:
- 3/4 cup reduced-calorie mayonnaise
- 2 tablespoons Dijon mustard
- 6 tablespoons lime juice
- 3 -- eggs
- 1 cup coconut milk
- 2 1/4 cups fine bread crumbs
- 1 1/2 cups flaked coconut
- 1 tablespoon lime zest
- 12 -- red snapper fillets
- -- Salt
- -- Black pepper
To prepare sauce, whisk together ingredients until smooth.
To prepare fish, combine egg and milk in a shallow dish. Set aside.
Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.
Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture.
Arrange fillets on a lightly greased parchment-lined sheet pan. Bake at 450F for 15 minutes until fish flakes easily.
Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.